Interiors by Jouin Manku at the recently reopened restaurant Alain Ducasse at The Dorchester in London. Image by Pierre Monetta
With 21 Michelin stars to his name, Alain Ducasse is one of the world’s most decorated chefs. Over the course of his career, he has opened over 25 restaurants across the globe, launched a cooking school and an artisan chocolate company. Following the reopening of his flagship restaurant Alain Ducasse at The Dorchester, we speak to the chef about sustainability, collaborating with Jason Atherton and the importance of telling your own story
Alain Ducasse
LUX: Can you tell us a bit about your background and how you started as a chef"

Alain Ducasse: My first memory is the smell and taste of the dishes my grandmother used to cook. We used to live in the countryside, and she was often sending me to the garden to pick vegetables. I loved to look at her cooking our Sunday roast chicken, and transforming the produce of the garden into delicious family dishes. She is my biggest source of inspiration, even today. LUX: Your company Ducasse Paris comprises numerous establishments, how do you ensure a consistent level of quality across the restaurants"

Alain Ducasse: All of my chefs have been working with me for many years, sometimes for more than 20 years. This is the best way to ensure a consistent level of quality across my restaurants. They are totally instilled with my vision and I know they can perfectly interpret it with their own person...